Rabbit with olives and mushrooms

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Rabbit with olives and mushrooms:

I simmered the meat portioned in oil and red wine, pepper. put in the oven (to bind the sauce with a teaspoon of flour rubbed with cold water) for about 30 minutes.

Baked rabbit with mushrooms and olives

Baked rabbit with mushrooms and olives from: rabbit, red pepper, garlic, onion, sunflower oil, olive oil, mushrooms, olives, salt, pepper, paprika, water, kaizer, thyme, tomato paste or ketchup.

Ingredient:

• 1 rabbit (about 1.3 kg)
• 1 red pepper
• 3 cloves of garlic
• 1 small onion
• 2 tablespoons sunflower oil
• 2 tablespoons olive oil
• 5 medium mushrooms
• 6 chopped olives
• salt, pepper, paprika
• 1/2 cup water
• 2-3 slices kaizer cut into strips
• thyme
• 1-2 tablespoons tomato paste or ketchup

Method of preparation:

Portion the rabbit, rub it with the mixture made of salt, pepper, paprika, oil, thyme, sliced ​​onion and crushed garlic, not cut. Prick the meat with a fork, so that the spices penetrate the muscles. Put everything in a tray, cover with a bag and leave in the fridge for at least 2 hours.

Then add the olives, peppers, mushrooms (obviously washed, cleaned, chopped), kaizer and water. Leave in the oven until browned, pour the sauce on top or turn the pieces in the pan. C

Rabbit with olives

Rabbit meat can be found in the supermarket. I recommend either the hind legs or the ribs (in which case you can ask the butcher to cut them into pieces). The meat is tender, sweet and cooks quickly.

ingredients: 1.5 kilograms of rabbit meat, 250 grams of olives, 500 grams of chives, a glass of wine, a tablespoon of thick broth, salt, pepper, 3-4 bay leaves, three cloves of garlic, oil , a bunch of parsley, sour cream to serve.

Preparation: portion the rabbit meat. Fry it lightly in hot oil. Extinguish with wine, add a little water and simmer. Clean the chives and put it whole in hot oil, in another bowl, together with the garlic. Leave the chives until it becomes glassy, ​​then add the olives, the broth and a little water.

Add salt, pepper and bay leaves. Add a teaspoon of peppercorns. Let the chives sauce boil for 10-15 minutes, then set aside. When the rabbit is well penetrated, pour the chives sauce over the meat. Let everything simmer for 15-20 minutes. The food is good and hot and cold. Before serving, sprinkle finely chopped green parsley on the food. When serving, you can put a tablespoon of sour cream on top.

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(5 points / total votes: 84)

Luigi Pergamo 8 years ago - March 23, 2009 12:04 PM

Re: Rabbit stew with olives

angela 8 years ago - 23 March 2009 20:03

Re: Rabbit stew with olives

Ioana, what do you say, does it work with chickens?

Ioana 8 years ago - March 23, 2009 20:08

Re: Rabbit stew with olives

it goes for sure, it's similar to the recipe here [link] but with more tomatoes plus olives

angela 8 years ago - March 23, 2009 20:20

Re: Rabbit stew with olives

the question is from my neighbor, who has a rabbit and does not want to eat rabbit meat! I'll give him the recipe, thank you!

Ioana 8 years ago - March 23, 2009 20:33

Re: Rabbit stew with olives

I guess the bunny is alive, I wouldn't eat it either if it was raised by me, but I think this is true for any animal

angela 8 years ago - 24 March 2009 08:10

Re: Rabbit stew with olives

she has always had rabbits as pets! I didn't even suspect that they were so smart and cunning! And especially I didn't know that they love chocolate, in a while they stole chocolate candies, hid and ate them.

natalia 8 years ago - 24 March 2009 17:14

Re: Rabbit stew with olives

Hi, I'm in a bit of a conversation, I often make rabbits this way and I make sure it's very good, especially when I serve it to the polenta, but it's a little different: Before frying the meat, I pass it through white flour, so it becomes very soft (usually a little sticky) and the sauce thickens a little.

Ioana 8 years ago - March 24, 2009 19:10

Re: Rabbit stew with olives

natalia, I still do this even with chicken, the meat is even more golden when you fry it and yes, it thickens the sauce a bit.

cristina 8 years ago - 13 April 2009 13:58

Re: Rabbit stew with olives

the stew is on fire. it smells like I'm dying for appetite, I can't wait for it to be done and my husband to come and eat together, thanks for the recipe, I was just preparing the rabbit steak

Ioana 8 years ago - 13 April 2009 14:44

Re: Rabbit stew with olives

cristina, we also have ciulama [link], if you like rabbit meat

tell me how to make steak, maybe give me new ideas, and i want to make a rabbit steak soon

cristina 8 years ago - 13 April 2009 20:44

Re: Rabbit stew with olives

husband. come, see, taste. excellent, can you rate 20?
Ioana, I have been eating rabbit meat for 2 years, when I remarried, my husband liked rabbit steak and at his instructions I prepared the steak:
I salt the rabbit meat, pepper it, put a little thyme in it and bread it with garlic (he also said it with smoked meat but I don't put it, health problems) I leave it for 2-3 hours then I put the rabbit in the oven in the pan with a little oil and a cup of water, when it is half done, I add a cup of red wine, after I put out the fire, I immediately add a little crushed garlic.

Ioana 8 years ago - 13 April 2009 21:03

Re: Rabbit stew with olives

I see that the technique I discovered with salting meat a few hours before works on rabbits. ha, I can't wait to put it into practice, it would make me smile and a little smoked bacon on top.

johnny 8 years ago - 23 April 2009 18:16

Re: Rabbit stew with olives

GOOD. GOOD ideas

Anca 8 years ago - 1 May 2009 11:16

Re: Rabbit stew with olives

I also have a piece of rabbit, I don't know if it's game or homemade, but the recipe is worth trying anyway. I haven't eaten rabbit for years and I forgot the taste of rabbit meat, but I will prepare it according to this recipe. Good day everyone and don't waste too much time in the kitchen.

Ioana 8 years ago - 1 May 2009 12:28

Re: Rabbit stew with olives

if it's homemade, you'll do well, but if it's hunted, the meat won't cook in just 40 minutes. the domestic rabbit boils like chicken, very fast, but the wild one is more fibrous, it must be kept in wine or other types of marinades to soften it a little. keep me posted on how it turned out.

nicu 8 years ago - 9 June 2009 00:09

Re: Rabbit stew with olives

I want to say that I also made a rabbit according to this recipe, only I added carrots, mushrooms, lemon and a little vinegar, it turned out super good

mary 8 years ago - 22 August 2009 23:08

Re: Rabbit stew with olives

I think it's very good, but without olives you can't?

Elena 8 years ago - 28 November 2009 12:08

Re: Rabbit stew with olives

Hello everyone. I also have a question, I have two rabbits, but I'm not from home. My husband hunted them. Isn't it going to apply this recipe? Please, what do you advise me? I'm afraid it won't work out. I read ioana that you said at one point that you have to marinate if I don't do this what happens?

Ioana 8 years ago - November 29, 2009 10:58

Re: Rabbit stew with olives

Elena, if the rabbit is hunted then the muscles are very developed. so the meat is fibrous and if you prepare it without marinating it will not be tender enough. in other words, you will break your teeth in it

so if your husband has hunted rabbits, he should be left in the air for about 4 days, to languish, at about 0 degrees C. little is known about this phase, hunters know exactly how to do it. this will make your meat very tender.
then cut it into pieces and marinate it in a mixture of: 300 ml water, 300 g carrots, 100 g radish parsley, 4 bay leaves, 2 thyme threads, about 4 cloves, a little pepper and 2 l dry white wine (or mixture of 1.5 l water + 500 gr vinegar + 200 ml oil). This is marinated for 4 kg of game. Leave the meat in the marinade for 24 hours and turn it a few times during this time. then you can use it for this recipe. I have the marinade from a book with special recipes for hunting

rabbit 7 years ago - 11 January 2010 20:29

Re: Rabbit stew with olives

look for recipes for rabbit hunting on hunting sites. there are 2 hunter and hunter sites. as far as I know from mine. they no longer marinated the meat because it loses its game taste. and pheasants and deer are left in the air.

Ioana 7 years ago - January 12, 2010 10:51

Re: Rabbit stew with olives

I searched and they recommend marinating for 1-3 days in a bait similar to the one I gave. it is recommended to use white wine and not vinegar. That's about it, you have to do something to the hunted rabbit to freeze, otherwise it comes out too hard. maybe yours had a house rabbit like me, who really does well without so much training.

laurentiu 7 years ago - 14 January 2010 17:06

Re: Rabbit stew with olives

for those who want fresh rabbit meat, I have rabbits to cut at 2-3 kg,
can be seen on the site:
[link]

Ioana 7 years ago - 14 January 2010 17:34

Re: Rabbit stew with olives

Laurentiu, now that I've seen them, I want them in the yard, but not in the pot

rabbit 7 years ago - January 22, 2010 09:50

Re: Rabbit stew with olives

not mine necessarily have rabbits. I am a hunter, and I hunt personally. it also depends on the rabbit now. the younger ones can be cooked without fizzling.

Raducu 7 years ago - 6 February 2010 19:27

Re: Rabbit stew with olives

Andrei Florea 7 years ago - 15 February 2010 20:08

Re: Rabbit stew with olives

and ok recipe. But I want to tell you that when hunting, the sauce is made with caramelized sugar. Boil the rabbit - fry in a pot of tuci (after it has been fried on all sides in oil) with the marinade juice and the vegetables in it. when it is almost done, take out the vegetables and the sauce and put them in the blender. Put a tablespoon of butter and one or two teaspoons of sugar in the pan. When the sugar is melted, quench it with half a cup of red wine and add the composition from the blender. put two or three cloves and two or three coriander seeds (don't overdo the spices because they are strong). Taste the sauce and if it is too sweet, add wine or wine vinegar. . Add the meat and heat the olives well and serve. I recommend as a garnish some quality pasta (Barilla have always been high) made "al dente" and lettuce with sauce made from balsamic vinegar. The salad is in honor of the stubborn ear, being how much he likes greenery! I kiss you all and the valley in the pan

CRISTI 7 years ago - 9 March 2010 15:19

Re: Rabbit stew with olives

is delicious bv other recipes you have tasted are.

monaboruz 7 years ago - 10 November 2010 20:19

Re: Rabbit stew with olives

monica is f good give me more recipes I always have bunnies and I didn't know how to kiss them

lili 7 years ago - 11 November 2010 16:27

Re: Rabbit stew with olives

good and stew and cook

andrei 6 years ago - 30 March 2011 09:55

Re: Rabbit stew with olives

it's super this recipe thank you very much for it

liuba 6 years ago - 11 April 2011 22:42

Re: Rabbit stew with olives

Iris 6 years ago - 8 November 2011 13:53

Re: Rabbit stew with olives

Hi Ioana! It looks very good stew, you remind me of my mother and she did the same. I am a lover of rabbit meat (raised in my own household). If you want I could give you a very simple recipe for baked rabbit steak, delicious.

Ioana 6 years ago - 8 November 2011 15:01

Re: Rabbit stew with olives

Of course I want to, please write it.

Iris 6 years ago - 7 December 2011 14:38

Re: Rabbit stew with olives

Hi! I promised you a very easy rabbit recipe in the oven. I apologize for the delay. I hope you make the recipe and like it. As far as I understand, you can't stand vinegar, you can use white wine, or you can do whatever you want. I must mention that I only use rabbits raised by my family, the rabbit bought in the supermarket may have a reduced preparation time. Here is the recipe for baked rabbit with vegetables and white wine

For bait you need:
400 ml water
200 ml of vinegar
onion
carrot
peppercorns
Bay leaf
teaspoon salt

Put the water with the vinegar in a pot, add the salt, the bay leaves, the peppercorns, the chopped onion, and the carrot slices and just bring to a boil. Do not boil too much so that the vegetables do not soften.
After the bath is cooled, put the rabbit in a bowl (portioned and washed very well) and add the bath over it. The meat should stay in the bathroom for about 24 hours, but 12 -14 hours is enough. I usually keep it from evening until the next morning. During this time, we must at least twice mix the meat from the bowl with the batter.

For fripurica you need:
2 onions
2 carrots
1 bell pepper
7-8 cloves of garlic
vegetta (Maggi)
pepper
the water
oil (about 3 teaspoons)
250 -300 ml white wine
1 teaspoon of honey
1 tablespoon broth

Remove the meat from the bait, place it in an oven tray, sprinkle with vegetta spice (Maggi), add the chopped onion, sliced ​​carrot, sliced ​​pepper, garlic cloves, 2 bay leaves, then add water almost enough to cover the rabbit and oil.
Put the tray in the preheated oven and check from time to time so as not to drop water, and turn the meat after about half an hour. We check how much meat is made with a fork. When it is almost ready (after about an hour) add the white wine and honey and leave it in the oven for another 10 minutes. Add the broth and sprinkle a little ground black pepper and a little salt (only if necessary) and keep it in the oven for another 10 minutes. The meat must be soft, when it is tried with a fork and the sauce must decrease, about a quarter of the amount and thicken a little. At the end add a little dill and parsley.
It usually goes very well served with mashed potatoes and pickles or donuts in vinegar. Good appetite!

Ioana 6 years ago - 8 December 2011 11:08

Re: Rabbit stew with olives

thank you very much for the recipe. I saved her. the rabbit bought behaves much like the one raised in the yard. I know this because my grandmother kept rabbits and now that I found it at the supermarket I was very happy that I am the same.

Iris 6 years ago - 8 December 2011 13:36

Re: Rabbit stew with olives

I think you are right. I've never cooked with rabbits in the supermarket. but I don't think there's much difference. It's a simple recipe, which I usually make on the weekends. I really like your recipes and I cook them quite often. All the best.

Alexandru 4 years ago - 21 June 2013 15:03

Re: Rabbit stew with olives

A simple recipe with a very delicious result, a recipe for Romanian papillae.
I have a little recommendation, if you buy the rabbit frozen it is good that before cooking it you wash it with vinegar and it is even recommended to leave it in vinegar for a few minutes 15-20. If the rabbit has not been drained properly it should catch a specific taste that disappears when you "marinate" it in vinegar. After this operation I usually wash the jivina.
Thanks for the inspiration, I haven't eaten such a good ear in a long time.

Claudiu 4 years ago - July 26, 2013 10:40

Re: Rabbit stew with olives

loredana 4 years ago - 13 August 2013 01:51

Re: Rabbit stew with olives

One day I said to try a rabbit meal. I bought one from the store (it looked like there were two thighs packed), and when I got home and opened it it was a whole rabbit with a head on it. He had big eyes and an open mouth. brrrrrrrr.
I hardly cut off his head because I couldn't even look at him, let alone put my hand on it and break his arm.
The job was done, the food too, but I couldn't eat. Those eyes still haunt me.

ANA 4 years ago - 26 September 2013 14:03

Re: Rabbit stew with olives

All your recipes are great, only here I find them to my liking, I am a young beginner in the kitchen, but I am not looking for easy recipes, I like to cook more special recipes. This recipe I prepare on Saturday looks very good.

Alis 3 years ago - 12 May 2014 15:03

Re: Rabbit stew with olives

Dear Ioana, maybe you can help me a little with the rabbit: I bought 2 rabbits from Lidl, I put them directly in the freezer to wait for the big event on Wednesday (9 years of marriage), but I don't know how to do them: at cauldron or oven? how much should I leave to marinate and what kind of marinade is good? Do you think I should wash them with vinegar as someone here says? I mention that I have never cooked a rabbit before.

Ioana 3 years ago - 13 May 2014 10:46

Re: Rabbit stew with olives

the rabbit to buy (or the house rabbit) is similar to the chicken bought, don't worry. that is, the baking time and the result is similar. it doesn't have to be marinated, just to accentuate its taste, but not to soften it, I don't know how many days and nights like the hare. if you want to wash it with water mixed with vinegar it's ok, take the taste of status in the supermarket bag. but this can be done with any meat bought, it is not specific to the rabbit.

1. First I made the soup, which I set aside.

2. Then I put in a pan the butter, the 2 tablespoons of olive oil and the rabbit portioned. The meat must be dry, not moist.

Leave it on low heat until the meat is browned, turning it from time to time.

3. After the meat has browned, add the glass of white wine, allow to evaporate, salt, pepper and cover with a lid.

Let it simmer for about half an hour (depending on how tender the meat is), adding the soup from time to time and turning the meat on one side and on the other.

4. Add the mushrooms and a soup polish. Let it simmer for another 5-10 minutes (if the mushrooms are canned, so initially cooked).

5. Then add the parsley, sour cream, taste the salt and leave a little on the fire without a lid.

Rabbit with olives, mushrooms and brown sauce

Here is a recipe that promises a lot. It is composed of foods with a strong and characteristic taste: brown sauce, olives, mushrooms, not to mention delicious rabbit meat.
It is a robust and full-bodied, nutritious main course, meant to brilliantly end a delicious lunch.

Sprinkle the rabbit with a full-bodied red wine, a more mature Cabernet Sauvignon, barricaded for at least a few months or with a doppelbock-style brown beer (I remember Korbinian from Weihenstephaner, an exceptional beer that can withstand the rabbit and accompany it with great success ).
This recipe was cooked at GUXT, during a corporate event.

Kitchen: GUXT
Difficulty: average
Amount: 4 servings
Preparation time: 15 minutes
Cooking time: 1 hour

ingredients:
4 boneless rabbit legs
salt
pepper
sugar
olive oil
800 g wild mushrooms (mushrooms, yellows, etc.)
100 g seedless olives
200 ml brown background
2-3 bay leaves
100 ml Cabernet Sauvignon or Korbinian beer, depending on the drink you will serve at the table
a little sour cream
a few cloves of garlic, crushed a little with a knife blade
a few sprigs of thyme
fresh, chopped parsley
fresh bread for serving

Instructions:
Preheat the oven to 180 ° C. Salt and pepper the rabbit legs well. Grease four double pieces of aluminum foil with olive oil. Place a rabbit pulp on each piece and roll. Twist the corners in opposite directions, so that you finally get 4 uniform cylinders in size.

Place the 4 cylinders on an oven tray. Place the garlic cloves and thyme strands in the tray. Transfer the pan to the oven and cook the meat for about 30 minutes, or until tender.

Remove the tray from the oven and allow the cylinders to cool until they can be handled. Remove the aluminum foil and strain the sauce left in the pan, discard the garlic and thyme.

Heat a little oil in a pan and brown the meat cylinders, over high heat, as evenly as possible. Remove to a hot plate and cover lightly with metal foil.
Add the mushrooms to the pan, salt and pepper and sauté for a few minutes, until tender and lightly browned. As the mushrooms leave the water, cool the pan with a spatula to remove the caramelized residues left by the meat.

Add the stock, wine or beer and the meat sauce left in the oven tray. Interfere. Add the bay leaves, sugar and olives and simmer the sauce for 10-20 minutes, or until it has been reduced by about half and begins to have a slightly syrupy consistency. Season and season with salt, pepper and sugar to taste. Add the chopped parsley and mix well.

Return the rabbit legs to the pan and return a few times to dress in the sauce and heat. Serve the legs on a bed of mushrooms, sprinkled with plenty of sauce, "dotted" with a little sour cream. This will enrich the sauce and "soften" it in appearance and taste.

tips:
Choose olives that taste good, such as Kalamata or Amfissa. They are delicious and this will affect the quality of the sauce.

Buy rabbit legs with bone, debone them and prepare a brown background from the bones. You will thus use the raw material efficiently.

If you can't find wild mushrooms, or if you can't bear to pay the huge price they sell in stores, use mushrooms. They don't taste very good, but they are not bad either and they are easily found everywhere in addition, they will bring you a saving on the budget.

Choose a bread with plenty of core, which absorbs the sauce well is so tasty that it is a shame to be left on the plate.

Rabbit with greens and olives

ingredients
- 1/2 rabbit, - 2 leeks, - 2 bundles of leurda, - 1 bunch green onion, - 1 bunch green garlic, - 1 dried onion, - 4-5 cloves garlic, - 500 ml white wine , - water, - bay, salt, pepper, thyme, marjoram, - vinegar, - 500 g black and green olives, - 2 lemons.

Difficulty: high | Time: 2h

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(5 points / total votes: 84)

Luigi Pergamo 8 years ago - March 23, 2009 12:04 PM

Re: Rabbit stew with olives

angela 8 years ago - 23 March 2009 20:03

Re: Rabbit stew with olives

Ioana, what do you say, does it work with chickens?

Ioana 8 years ago - March 23, 2009 20:08

Re: Rabbit stew with olives

it goes for sure, it's similar to the recipe here [link] but with more tomatoes plus olives

angela 8 years ago - March 23, 2009 20:20

Re: Rabbit stew with olives

the question is from my neighbor, who has a rabbit and does not want to eat rabbit meat! I'll give him the recipe, thank you!

Ioana 8 years ago - March 23, 2009 20:33

Re: Rabbit stew with olives

I guess the bunny is alive, I wouldn't eat it either if it was raised by me, but I think this is true for any animal

angela 8 years ago - 24 March 2009 08:10

Re: Rabbit stew with olives

she has always had rabbits as pets! I didn't even suspect that they were so smart and cunning! And especially I didn't know that they love chocolate, in a while they stole chocolate candies, hid and ate them.

natalia 8 years ago - 24 March 2009 17:14

Re: Rabbit stew with olives

Hi, I'm in a bit of a conversation, I often make rabbits this way and I make sure it's very good, especially when I serve it to the polenta, but it's a little different: Before frying the meat, I pass it through white flour, so it becomes very soft (usually a little sticky) and the sauce thickens a little.

Ioana 8 years ago - March 24, 2009 19:10

Re: Rabbit stew with olives

natalia, I still do this even with chicken, the meat is even more golden when you fry it and yes, it thickens the sauce a bit.

cristina 8 years ago - 13 April 2009 13:58

Re: Rabbit stew with olives

the stew is on fire. it smells like I'm dying for appetite, I can't wait for it to be done and my husband to come and eat together, thanks for the recipe, I was just preparing the rabbit steak

Ioana 8 years ago - 13 April 2009 14:44

Re: Rabbit stew with olives

cristina, we also have ciulama [link], if you like rabbit meat

tell me how to make steak, maybe give me new ideas, and i want to make a rabbit steak soon

cristina 8 years ago - 13 April 2009 20:44

Re: Rabbit stew with olives

husband. come, see, taste. excellent, can you rate 20?
Ioana, I have been eating rabbit meat for 2 years, when I remarried, my husband liked rabbit steak and at his instructions I prepared the steak:
I salt the rabbit meat, pepper it, put a little thyme in it and bread it with garlic (he also said it with smoked meat but I don't put it, health problems) I leave it for 2-3 hours then I put the rabbit in the oven in the pan with a little oil and a cup of water, when it is half done, I add a cup of red wine, after I put out the fire, I immediately add a little crushed garlic.

Ioana 8 years ago - 13 April 2009 21:03

Re: Rabbit stew with olives

I see that the technique I discovered with salting meat a few hours before works on rabbits. ha, I can't wait to put it into practice, it would make me smile and a little smoked bacon on top.

johnny 8 years ago - 23 April 2009 18:16

Re: Rabbit stew with olives

GOOD. GOOD, give me some more ideas

Anca 8 years ago - 1 May 2009 11:16

Re: Rabbit stew with olives

I also have a piece of rabbit, I don't know if it's game or homemade, but the recipe is worth trying anyway. I haven't eaten rabbit for years and I forgot the taste of rabbit meat, but I will prepare it according to this recipe. Good day everyone and don't waste too much time in the kitchen.

Ioana 8 years ago - 1 May 2009 12:28

Re: Rabbit stew with olives

if it's homemade, you'll do well, but if it's hunted, the meat won't cook in just 40 minutes. the domestic rabbit boils like chicken, very fast, but the wild one is more fibrous, it must be kept in wine or other types of marinades to soften it a little. keep me posted on how it turned out.

nicu 8 years ago - 9 June 2009 00:09

Re: Rabbit stew with olives

I want to say that I also made a rabbit according to this recipe, only I added carrots, mushrooms, lemon and a little vinegar, it turned out super good

mary 8 years ago - 22 August 2009 23:08

Re: Rabbit stew with olives

I think it's very good, but without olives you can't?

Elena 8 years ago - 28 November 2009 12:08

Re: Rabbit stew with olives

Hello everyone. I also have a question, I have two rabbits, but I'm not from home. My husband hunted them. Isn't it going to apply this recipe? Please, what do you advise me? I'm afraid it won't work out. I read ioana that you said at one point that you have to marinate if I don't do this what happens?

Ioana 8 years ago - November 29, 2009 10:58

Re: Rabbit stew with olives

Elena, if the rabbit is hunted then the muscles are very developed. so the meat is fibrous and if you prepare it without marinating it will not be tender enough. in other words, you will break your teeth in it

so if your husband has hunted rabbits, he should be left in the air for about 4 days, to languish, at about 0 degrees C. I know very little about this phase, the hunters know exactly how to do it. this will make your meat very tender.
then cut it into pieces and marinate it in a mixture of: 300 ml water, 300 g carrots, 100 g radish parsley, 4 bay leaves, 2 thyme threads, about 4 cloves, a little pepper and 2 l dry white wine (or mixture of 1.5 l water + 500 gr vinegar + 200 ml oil). This is marinated for 4 kg of game. Leave the meat in the marinade for 24 hours and turn it a few times during this time. then you can use it for this recipe. I have the marinade from a book with special recipes for hunting

rabbit 7 years ago - 11 January 2010 20:29

Re: Rabbit stew with olives

look for recipes for rabbit hunting on hunting sites. there are 2 hunter and hunter sites. as far as I know from mine. they no longer marinated the meat because it loses its game taste. and pheasants and deer are left in the air.

Ioana 7 years ago - January 12, 2010 10:51

Re: Rabbit stew with olives

I searched and they recommend marinating for 1-3 days in a bait similar to the one I gave. it is recommended to use white wine and not vinegar. That's about it, you have to do something to the hunted rabbit to freeze, otherwise it comes out too hard. maybe yours had a house rabbit like me, who really does well without so much training.

laurentiu 7 years ago - 14 January 2010 17:06

Re: Rabbit stew with olives

for those who want fresh rabbit meat, I have rabbits to cut at 2-3 kg,
can be seen on the site:
[link]

Ioana 7 years ago - 14 January 2010 17:34

Re: Rabbit stew with olives

Laurentiu, now that I've seen them, I want them in the yard, but not in the pot

rabbit 7 years ago - January 22, 2010 09:50

Re: Rabbit stew with olives

not mine necessarily have rabbits. I am a hunter, and I hunt personally. it also depends on the rabbit now. younger ones can be cooked without fizzling.

Raducu 7 years ago - 6 February 2010 19:27

Re: Rabbit stew with olives

Andrei Florea 7 years ago - 15 February 2010 20:08

Re: Rabbit stew with olives

and ok recipe. But I want to tell you that when hunting, the sauce is made with caramelized sugar. Boil the rabbit - fry in a pot of tuci (after it has been fried on all sides in oil) with the marinade juice and the vegetables in it. when it is almost done, take out the vegetables and the sauce and put them in the blender. Put a tablespoon of butter and one or two teaspoons of sugar in the pan. When the sugar is melted, quench it with half a cup of red wine and add the composition from the blender. put two or three cloves and two or three coriander seeds (don't overdo the spices because they are strong). Taste the sauce and if it is too sweet, add wine or wine vinegar. . Add the meat and heat the olives well and serve. I recommend as a side dish some quality pasta (Barilla have always been high) made "al dente" and lettuce with sauce made from balsamic vinegar. The salad is in honor of the stubborn ear, being how much he likes greenery! I kiss you all and the valley in the pan

CRISTI 7 years ago - 9 March 2010 15:19

Re: Rabbit stew with olives

is delicious bv other recipes you have tasted are.

monaboruz 7 years ago - 10 November 2010 20:19

Re: Rabbit stew with olives

monica is good, give me more recipes, I always have bunnies and I didn't know how to kiss them

lili 7 years ago - 11 November 2010 16:27

Re: Rabbit stew with olives

good and stew and cook

andrei 6 years ago - 30 March 2011 09:55

Re: Rabbit stew with olives

it's super this recipe thank you very much for it

liuba 6 years ago - 11 April 2011 22:42

Re: Rabbit stew with olives

Iris 6 years ago - 8 November 2011 13:53

Re: Rabbit stew with olives

Hi Ioana! It looks very good stew, you remind me of my mother and she did the same. I am a lover of rabbit meat (raised in my own household). If you want I could give you a very simple recipe for baked rabbit steak, delicious.

Ioana 6 years ago - 8 November 2011 15:01

Re: Rabbit stew with olives

Of course I want to, please write it.

Iris 6 years ago - 7 December 2011 14:38

Re: Rabbit stew with olives

Hi! Ti-am promis o reteta foarte usoara de iepure la cuptor. Imi cer scuze de intarziere. Sper sa faci reteta si sa iti si placa. La bait din cate am inteles, tu nu suporti otetul, poti sa folosesti vinul alb, sau poti sa faci ce bait doresti. Trebuie sa mentionez ca eu folosesc doar iepuri crescuti de familia mea, s-ar putea ca la iepurele cumparat din supermarket timpul de preparare sa se reduca. Iata reteta pentru iepure la cuptor cu legume si vin alb

Pentru bait iti trebuie :
400 ml water
200 ml otet
ceapa
morcov
peppercorns
foaie de dafin
lingurita sare

Apa cu otetul se pun intr-o oala se adauga sarea, foile de dafin, boabele de piper, ceapa taiata fideluta, si rondelele de morcov si se da doar un clocot. Nu se fierbe mult ca sa nu se inmoaie legumele.
Dupa ce este racit baitul, se pune iepurele intr-un bol (portionat si spalat foarte bine) si se adauga baitul peste el. Carnea trebuie sa stea cam 24 de ore cu baiul, dar este suficient si 12 -14 ore. Eu de obicei il tin de seara pana a doua zi dimineata. In acest timp, trebuie ca macar de doua ori sa amestecam carnea din bol, cu baitul.

Pt fripurica iti trebuie:
2 onions
2 carrots
1 bell pepper
7-8 catei de usturoi
vegetta (Maggi)
pepper
the water
ulei (aproximativ 3 lingurite)
250 -300 ml vin alb
1 lingurita de miere de albine
1 lingura de bulion

Se scoate carnea din bait, se aseaza intr-o tava pentru cuptor se presara cu condiment vegetta (Maggi), se adauga ceapa taiata fideluta, morcovul taiat rondele, ardeiul taiat fasii, cateii de usturoi, 2 foi de dafin, dupa care se adauga apa aproape cat sa acopere iepurele si uleiul.
Se introduce tava in cuptorul incalzit prealabil si se verifica din cand in cand pentru a nu scadea apa, si se invarte carnea cam dupa jumatate de ora. Verificam carnea cat este de facuta cu o furculita. Cand este aprope gata (cam dupa aproximativ o ora) adaugam vinul alb si mierea de albine si il mai lasam 10 min la cuptor. Adaugam bulionul si presaram putin piper negru macinat si putina sare (numai daca este cazul) si il mai tinem la cuptor inca 10 min. Carnea trebuie sa fie moale , cand este incercata cu furculita iar sosul trebuie sa scada, cam la un sfert din cantitate si sa se ingroase putin. La final se aduga putin marar si patrunjel.
De obicei merge servit foarte bine cu piure de cartofi si castraveti murati sau gogosari in otet. Good appetite!

Ioana acum 6 ani - 8 Decembrie 2011 11:08

Re: Tocanita de iepure cu masline

merci mult de reteta. am salvat-o. iepurele cumparat se comporta cam ca si cel crescut la curte. stiu asta fiindca bunica-mea tinea iepuri si acum cand am gasit la supermarket tare m-am bucurat ca sunt la fel.

Iris acum 6 ani - 8 Decembrie 2011 13:36

Re: Tocanita de iepure cu masline

Cred ca ai dreptate. eu nu am gatit niciodata cu iepuri din supermarket. dar cred ca nu e mare diferenta. E o reteta simpla, care deobicei o fac la sfarsit de saptamana. Imi plac foarte mult retetele tale si gatesc destul de des din ele. Numai bine.

Alexandru acum 4 ani - 21 Iunie 2013 15:03

Re: Tocanita de iepure cu masline

O reteta simpla cu un rezultat deosebit de delicios, o reteta pentru papile Romanesti.
Am o mica recomandare, in cazul in care cumparati iepurele congelat este bine ca inainte de al gati sa il spalati cu otet si chiar de recomadat sa il lasati in otet cateva minute 15-20. Daca iepurele nu a fost scurs de sange cum trebuie prinde un gust specific care dispare in momentul in care il ''marinezi'' in otet. Dupa aceasta operatiune de obicei spal jivina.
Merci de inspiratie nu am mai mancat un urechila asa de bun de multa vreme.

Claudiu acum 4 ani - 26 Iulie 2013 10:40

Re: Tocanita de iepure cu masline

loredana acum 4 ani - 13 August 2013 01:51

Re: Tocanita de iepure cu masline

Intr-o zi am zis sa incerc si eu o mancare cu carne de iepure. Am cumparat unul de la magazin (ambalat parea ca sunt doua pulpe), iar cand am ajuns acasa si l-am desfacut era un iepure intreg cu cap cu tot. Avea ochii mari si gura deschisa . brrrrrrrr.
Cu greu i-am taiat capul pentru ca nu ma puteam nici uita la el, daramite sa mai pun mana si sa-i frang beregata de tot.
Treaba a fost facuta, mancarea de asemenea, dar de mancat n-am putut. Ochii aceia inca ma bantuie.

ANA acum 4 ani - 26 Septembrie 2013 14:03

Re: Tocanita de iepure cu masline

Toate retetele tale sunt super,numai aici gasesc pe plac,eu sunt o tanara incepatoare in bucatarie,dar nu caut retete usoare,imi place sa gatesc retete mai speciale.reteta asta o pregatesc sambata arata foarte bine.SUCCES in continuare

Alis acum 3 ani - 12 Mai 2014 15:03

Re: Tocanita de iepure cu masline

Draga Ioana , poate si la iepure ma ajuti putin: am cumparat de la Lidl 2 iepuri, i-am pus direct la congelator pentru a astepta marele eveniment de miercuri (9 ani de casatorie), insa nu stiu cum sa-i fac: la ceaun sau la cuptor? cat sa-i las la marinat si ce fel de marinata e buna? crezi ca trebuie sa-i spal cu otet cum spune cineva aici? Mentionez ca n-am mai gatit iepure pana acum.

Ioana acum 3 ani - 13 Mai 2014 10:46

Re: Tocanita de iepure cu masline

iepurele de cumparat (sau cel de casa) e similar cu puiul cumparat, nu-ti face probleme. adica timpul de coacere si rezultatul e similar. nu trebuie marinat obligatoriu, doar ca sa-i accentuezi gustul, dar nu ca sa-l fragezezi nu stiu cate zile si nopti ca si iepurele de camp. daca vrei sa-l speli cu apa amestecata cu otet e ok, se ia gustul de statut in punga din supermarket. dar se poate face asta la orice carne cumparata, nu e specific iepurelui.

1. Mai intai am facut supa, pe care am lasat-o deoparte.

2. Apoi, am pus intr-o tigaie untul, cele 2 linguri de ulei de masline si iepurele portionat. Carnea trebuie sa fie uscata, nu umeda.

Se lasa la foc mic pana se rumeneste carnea, intorcand-o din cand in cand.

3. Dupa ce s-a rumenit carnea, se adauga paharul de vin alb, se lasa sa se evapore, se sareaza, se pipareaza si se acopera cu un capac.

Se lasa la foc mic cam o jumatate de ora (depinde cat de frageda este carnea), adaugand supa din cand in cand si intorcand carnea pe o parte si pe alta.

4. Se adauga ciupercile si un polonic de supa. Se mai lasa la foc mic 5-10 minute (asta daca ciupercile sunt din conserva, deci fierte initial).

5. Apoi se adauga patrunjelul, smantana, se gusta de sare si mai lasam putin pe foc fara capac.

Iepure la cuptor cu ciuperci si masline

Iepure la cuptor cu ciuperci si masline din: iepure, ardei rosu, usturoi, ceapă, ulei floarea-soarelui, ulei de măsline, ciuperci, măsline, sare, piper, boia dulce, apa, kaizer, cimbru, pastă de toma­te sau ketchup.

Ingredient:

• 1 iepure (aproximativ 1,3 kg)
• 1 ardei roşu
• 3 căţei de usturoi
• 1 small onion
• 2 linguri ulei floarea-soarelui
• 2 tablespoons olive oil
• 5 ciuperci medii
• 6 măsline tăiate
• salt, pepper, paprika
• 1/2 ceaşcă apă
• 2-3 felii kaizer tăiate fâşii
• thyme
• 1-2 linguri pastă de toma­te sau ketchup

Method of preparation:

Porţionezi iepurele, îl freci cu amestecul fă­cut din sare, piper, boia, ulei, cimbru, ceapa tă­iată feliuţe şi usturoiul zdrobit, nu tăiat. Inţepi carnea cu furculiţa, să pătrundă şi în muşchi condimen­tele. Pui totul într-o tavă, acoperi cu o pungă şi laşi la frigider mă­car 2 ore.

Apoi adaugi măslinele, ardeiul, ciupercile (evident spă­late, curăţate, tăiate), kaizerul şi apa. Laşi la cuptor până se v rumeneşte, mai torni sosul deasupra sau întorci i bucăţile în tavă. C

Ingredients

Step 1

Ciulama de iepure cu ciuperci

Ciulamaua poate fie preparata cu orice fel de carne alba, trebuie sa o incercati cu carne de iepure. In primul rand, taiati iepurele pentru a obtine cele 4 pulpe, 2 muschiuleti si coaste.

Puneti sare si piper, apoi rumeniti iepurele intr-o cratita cu unt. Imediat ce iepurele este rumenit, scoateti carnea pe o farfurie si prajiti ceapa si usturoiul tocate marunt. Stingeti cu vin alb si lasati alcoolul sa se evapore.

Asezati carnea inapoi in cratita, apoi puneti ciupercile si smantana lichida. Pentru aceasta reteta nu trebuie sa folositi faina! Fierbeti la foc mic, pana cand sosul se reduce la aproape jumatate din cantitatea initiala.

Serviti cu mamaliga fiarta in lapte, nu inainte sa presarati o legatura de patrunjel proaspat tocata! Good appetite!

Video: How To Cook a Rabbit-Braised Rabbit Recipe-Rabbit with Bacon, Tomato and Black Olives-Cooking Lesson

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